Podcasts about koelschip

Noah and Matty decide to go down the rabbit hole that is spontaneous fermentation. The conversation bounces between why lambic-style beers are the top of the mountain for so many brewers, experiences and thoughts on the style, philosophy on how a coolship (R) should be used, and ultimately why it's worth bowing down to Belgium. Through Matty's relentless questioning, he discovers his employer may very well be completely full of crap (anyone hiring?). Lastly, it'd be a be shame not to mention that God finds his way onto the golf course on this podcast about "beer".

In this special episode of The Sour Hour, Jay and Moscow sit down with the man, the myth, the living legend himself Vinnie Cilurzo at his famed Russian River Brewing Company's new location in Windsor, California for some live pod. And not just anywhere in the brewery, but in the wood-lined Koelschip room. Vinnie had just hours earlier filled the Koelschip with wort in honor of The Brewing Network's first visit and broadcast from the brewery. Be still, our beating hearts. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Session crew heads up to Windsor, CA to broadcast live from the all new Russian River Brewing Company! Vinnie and Natalie Cilurzo invited us to their spectacular new brewery for a day of tours, fun and incredible beer. To round out the day, we set up in the entirely unique, and so so cool, Koelschip room. Vinnie and Natalie custom built this room to create spontaneously fermented beer, and even filled it with wort that day so that one day in the future (maybe 2-3 years) we will have a Brewing Network, spontaneously fermented, Koelschip beer! Tune in and learn all about the new brewery and so much more. Plus, one of our favorite parts of the day was when we made Beardy do a blind taste test of a Russian River hazy beer AND a Russian River clear beer. After all the comments about his dislike of the hazy style, tune in and find out if he can really taste the difference... Learn more about your ad choices. Visit megaphone.fm/adchoices

Arthur and Ed sit down with Jake Koeneman and Josh Hambright of Central State Brewing at their bar, The Koelschip, to talk about their unique way of brewing, the farmhouse...

Back in April of 2014, I got an email from Jake Koeneman, Josh Hambright, and Chris Bly about a concept they were starting up in Indianapolis called Central State Brewing. They had their collective mind set on being a 100% Brett brewery, they had a plan in place, they wanted help with the branding side of things, and before long GBH was working alongside them to bring the concept to life. Now it's 2016 and, like most brewery plans, things have shifted dramatically from some of that early planning. They’re still a Brett brewery, but after some real estate issues early on, they decided to go gypsy for awhile, which changed the model entirely. Subsequently we helped them open a bar called the Koelschip that serves their beers as well as those brewed by friends or people they admire, and it’s since been named one of 100 best bars in america by DRAFT Magazine after only a few months of being open. These days, they’re on the precipice of getting their own production space and opening a second bar devoted to german lagers. So needless to say, these guys are opportunistic, and some of the most adaptable people I’ve ever had the pleasure of working with. And through all of that, we’ve been able to build a brand that captures their humor, their seriousness, and their desire to fuck with just about any system that we put in place. So with so much crazy history behind them already, and with them about to take some major new steps into even more unknowns, it seemed like a perfect time to capture their story. These are some of the best people you will ever meet making beer. They’re funny, honest, and not afraid to tackle some of the more challenging questions around brewing beer, being a small business owner, and managing relationships under serious financial pressures to perform. That might sound like a bummer, and they’ll be the first to tell you it can be at times. But what I admire most about these guys is their openness, their ability to article complexities, and a crazy resilience to becoming jaded.  I can’t wait for the year ahead.